Pastry Chef Kei Hasegawa of Matsuhisa - Biography

Beginning his career as a savory cook in Japan, Kei Hasegawa was drawn to the challenge offered by the unfamiliar world of pastry. He had a part time job in a restaurant and one day had to make a birthday cake, something he’d never done before. Hasegawa finished the cake and thought he needed to make it more special. That was his first step toward a life in pastry.

After changing over to the sweet side, he spent eight years churning out cakes, pastries, macarons, and bread. The dedication to his craft paid off—his macarons today are without equal. Moving to the States in 2005, Hasegawa spent time at Nobu where he worked under one of his most influential mentors, Gabriele Riva. In 2009, he joined the team at Sashi in Manhattan Beach, California, working alongside 2006 New York Rising Star Chef Makoto Okuwa. There, he brought his signature light touch and stellar mastery of Japanese techniques to the dessert menu. In 2011, Hasegawa returned to the Nobu family in the position of executive pastry chef at Matsuhisa in Los Angeles. Hasegawa’s refined talent and deep commitment to introducing the art of Japanese pastry to American consumers, makes for unforgettable pastry experiences at Matsushisa.